"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Whole Wheat Crackers Recipe

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This recipe for Whole Wheat Crackers, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Stender
Added: Wednesday, February 16, 2011


1/2 cup butter
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup milk
cinnamon/sugar mix (optional)

In a medium bowl, cream together butter and brown sugar. Stir in vanilla. Combine whole wheat flour, all purpose flour, baking powder, baking soda and salt. Stir into creamed mixture alternately with milk. Cover and chill dough until firm.
Preheat oven to 350
Grease cookie sheets. Work with 1/3 of the dough at a time, keeping the rest refrigerated. On a lightly floured surface, roll dough out to 1/8 inch thick. (you want them really thin so they come out crispy). Sprinkle with cinnamon/sugar mix and roll into dough. Cut into rectangles, or use cookie cutters. Place 1/2 inch apart on cookie sheets.
Bake for 10 to 12 minutes, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Personal Notes:
Personal Notes:
In place of 1 cup wheat flour you can use 1/2 cup ground flax seed and 1/2 cup wheat germ.
Dough does not need to be really cold.




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